Archive for the ‘* Best Value $1 or Less per Serving’ Category
Fajita Peppers
I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. I made this on 26 Apr 2018 and they are very good! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, (1 lb)
- 1 packet fajita seasoning mix, Shortcut
- 3 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 5 bell peppers, 2 red, 2 yellow, 1 green
- 1 small onion, sliced
- 1 1/2 - 2 cups Monterey Jack cheese, or a good 4 cheese blend, shredded
Instructions
To Marinate the Chicken
- Cut the chicken breasts into 4 strips lengthwise, then cut each strip into 1 inch pieces, i.e., bite size 🙂
- Place the chicken, olive oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.
To Prepare
- Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
- Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper.
- Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven).
- Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
- Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
- Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.
Notes
Chicken breasts will cost about 30 Baht/500 grams. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about 94 cents per serving.
Shortcut:Â Fajita Seasoning Mix.
Crustless Fresh Pumpkin Pie
This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Ingredients
- 750-800 grams fresh pumpkin, use a piece from a large pumpkin
For the Filling after the pumpkin is cooked
- 2 cups mashed pumpkin
- 3/4 cup brown sugar
- 3 graham crackers, crushed
- 1/4 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whipping cream
- 3 eggs, beaten
Instructions
Dish Size, Type, Temp, and Times
- 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.
Preparation
- First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
- Remove the seeds and using a large knife, cut the pumpkin into large pieces.
- Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
- Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
- Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
- You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
- Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
- Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
- Serve topped with whipped cream and enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Mushroom Herb Gravy
This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Ingredients
- 225 grams fresh mushrooms, Shiitake is good, (8 oz)
- 2 cloves garlic, smashed and minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups vegetable broth, fresh or from powder
- 1/4 teaspoon dried thyme, or 3 sprigs fresh
- 1 teaspoon dried sage
- salt and pepper, to taste
Instructions
- Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
- Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
- Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
- Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
- Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
- Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
- Serve over mashed potatoes.
Notes
Low cost.
Adapted from an internet recipe.
Mushroom Herb Pasta
This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Ingredients
- 225 grams fresh mushrooms, Shiitake is good, (8 oz)
- 340 grams dry Fettuccine pasta, (12 oz)
- 2 cloves garlic, smashed and minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/2 cups vegetable broth, fresh or from powder
- 1/4 teaspoon dried thyme, or 3 sprigs fresh
- 1 teaspoon rubbed sage
- 1/2 cup whipping cream
- salt and pepper, to taste
Instructions
- Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
- Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.
- While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
- Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
- Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
- Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.
- Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.
- Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.
- Serve as a main by itself or with baked fish or grilled sausages.
Notes
Low cost.
Adapted from an internet recipe.
Phad Prik King Gai
Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Ingredients
- 500 grams chicken breasts, cut into bite size pieces, (1 lb)
- 2 cups long beans, cut into 1 inch pieces, or green beans
- 4 kaffir lime leaves, torn with center stems removed
- 4 cloves garlic, smashed and minced
- 4 tablespoons red chili paste, also called red curry paste
- 2 tablespoons cooking oil, and as needed
- 1 tablespoon fish sauce
- 1 tablespoonq mushroom sauce, also called mushroom soy sauce
- 1 1/2 tablespoons sugar
- steamed rice, for serving
Instructions
- Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
- Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
- Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
- Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
- Serve over jasmine rice and enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Hamburger Noodle Supper
This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Ingredients
- 500 grams ground beef, (1 lb)
- 2 packets ramen noodles, beef flavor
- 1 cup beef stock, fresh or from powder
- 1 cup water
- 2 cups frozen mixed vegetables, thawed
Instructions
- Heat a large skillet on medium heat and add the ground beef, breaking it up with the spatula, and cook until no longer pink then drain.
- While the beef is cooking, heat a sauce pan with the beef stock and when boiling, add the ramen without the seasoning pack, and cook until tender, drain and set aside.
- To the beef, place on low heat add the vegetables and mix in the two seasoning packs as well.
- When the ramen is done, drain, then add to the beef mixture. Mix and heat until everything is heated through.
- Serve.
Notes
Low cost.
Variants: 1. Use ground pork and pork flavored ramen. 2. Use egg noodles in place of ramen. 3. Use fresh cooked corn and diced carrots. 4. Add onion and garlic powder when cooking the beef or fresh diced and minced. 5. Add fresh blanched broccoli.
Adapted from an internet recipe.
Chicken & Dressing II (Slow Cooker)
Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can water, or 1 1/4 cups if making the soup
- 4 slices Swiss cheese
- 1 box Stove Top stuffing, Shortcut
Instructions
- Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
- Place a slice of Swiss cheese on each chicken breast.
- Add the dry stuffing mix covering the entire pot.
- Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
- Serve.
Notes
Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.
Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.
Chicken & Dressing I
Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can water, or 1 1/4 cups if making the soup
- 4 slices Swiss cheese
- 1 box Stove Top stuffing, Shortcut
Instructions
- Preheat your oven to 180 C (350 F).
- Mix together the soup and water and pour into a 9x13 baking dish. Lay the chicken breast in the dish.
- Place a slice of Swiss cheese on each chicken breast.
- Add the dry stuffing mix covering the entire dish.
- Cover the dish with foil and bake for 50 minutes to 1 1/2 hours.
- Serve.
Notes
Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.
Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.
Tuna & Rice
To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1½ cups dry white rice
- 3 cups vegetable stock, fresh or from powder
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 2-3 cans tuna in oil, (185 g / 5 oz each), Shortcut
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil in a large sauce pan, when hot, add the onion and cook until softened, stirring often. When the onion is soft and translucent, add the rice and stir to coat with the oil and cook until the rice grains have a glassy look.
- Add the stock, stir then cover and bring to a boil, reduce heat to low and cook 10 minutes.
- Stir in the peas and corn, cover and cook another 10 minutes. Remove from heat and leave the pot covered to stand for 5 minutes.
- Open and drain the canned tuna and place in a small bowl and flake with a fork. If using fresh cooked tuna, you will need 1-1½ cups.
- Gently stir the parsley into the rice, then the tuna, serve.
Notes
Low cost.
Shortcut:Â Fresh Tuna.
Variant: 1. Use a mix of peas and corn, peas, corn, and carrots, or go all out and a mix of peas, carrots, corn, and green beans.
Pumpkin Soup (Slow Cooker)
This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 medium potato, peeled and cubed
- 2 carrots, peeled and cubed
- 2 cups chicken stock, fresh or from powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cumin
- 1 teaspoon ground ginger
- salt and pepper, to taste
- 1/2 - 1 cup whipping cream
Instructions
- Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
- After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
- Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Notes
Low cost.
Provided by friend, Kurt Hammerschmidt.
Thailand.
Thailand.